Chianti Tuscany grape varieties Sangiovese Sangiovese is Italy's most commonly-planted red grape variety and is particularly common in central Italy. In 1990, almost 10% of all Italian vineyards were planted with some form of this grape. Under its various names (Brunello, Prugnolo Gentile, Morellino), it is the principal vine variety used to produce Chianti and other Tuscan red wines. In Tuscany alone, no less than 25 appellations require Sangiovese as the main grape variety in the blend. Sangiovese has many clonal varieties, two of which predominate. The Sangiovese Grosso variety Brunello is used for the dark red, traditionally powerful and slow-maturing Brunello di Montalcino wine. The other is the Sangiovese Piccolo, also known under the historical synonym Sangioveto, used for standard Chianti Classico DOC wines. A third variety, Morellino, is used in a popular wine blend of the same name found in the southern part of Tuscany.

While sangiovese is the sole grape variety permitted for Brunello di Montalcino and is the basis of the blends for Chianti, Vino Nobile de Montepulciano and the vast majority of the "super-Tuscans" (such as Sassicaia and Ornellaia), it is also the main red grape for all of central Italy, widely planted in Umbria (where it gives its best results in the DOCG wines Torgiano and Montefalco), in the Marches (where it is the base of the Rosso Piceno, and an important component of the Rosso Conero), and in Latium. The Sangiovese vine itself, probably indigenous to Tuscany, is of ancient origin, as the literal translation of its name ("Blood of Jove") suggests. Conventional descriptions of Sangiovese divide the variety into two families: Sangiovese Grosso, to which Brunello, Prugnolo Gentile and Sangiovese di Lamole belong, and Sangiovese Piccolo. The former is generally considered to be superior. Sangiovese is slow and late to ripen, which gives a rich, alcoholic and long-lived wine.

Over-production tends to accentuate the wine's acidity and lighten its colour. Further difficulties are experienced because of the rather thin skin of the grape, making it susceptible to rot in damp years. Throughout Tuscany, Sangiovese is now often blended with Cabernet Sauvignon or Cabernet Franc, whether for Chianti (where Cabernet Sauvignon must not exceed 15%) or Vino da Tavola. The blend is highly successful, producing intense fruit and colour, and there are numerous excellent Vini da Tavola so-named because the exceed the blend limit and not because they are inferior in taste to the DOC and DOCG wines. Trebbiano Trebbiano is the most common name for the undistinguished Ugni Blanc grape. It has many mutations and sub-varieties such as Procanico in Tuscany and Umbria. It is so widely planted in France that probably produces more wine than other vine variety in the world. It's more often cited in DOC regulations that another other single variety and may well account for more than a third of Italy's entire DOC white wine production. The wines are generally light, white and crisp.

Trebbiano (along with Malvasia) has been excluded from the official Chianti Classico DOCG composition from the 2005 vintage onwards. Historical references to Trebbiano include Pliny ("vinum trebulanum") and Petrus de Crescenthiis in 1303, making it an ancient vine. Today, Trebbiano's principal varieties are Trebbiano Toscano, Trebbiano Romagnolo, Trebbiano d'Abruzzo, Trebbiano Giallo and Trebbiano di Soave. Vernaccia Vernaccia is a minor grape of ancient origin grown in San Gimignano in the Tuscany region of Italy that traditionally produces dry, lean white wines that soften after two or more years bottle aging. It also used to create sweet golden white wines. An unrelated variety is the Vernaccia di Oristano from Sardinia that produces sherry-like wines with enormous aging potential. Canaiolo Canaiolo (Nero) is now a somewhat minor grape grown in Tuscany to produce red wine often used for blending with Sangiovese Grosso in some of the Chianti range of red wines. Is also an ingredient in other local blends.

Has many synonyms including Caccione (Nero), Tindillaro and Uva Fosca. Canaiolo, also known as Canaiolo Nero to distinguish it from the white-berried version (Drupeggio) widely used alongside Trebbiano, Malvasia and Grechetto in many central Italian white blends, is one of the historic red grapes of Tuscany. Along with Sangiovese, it was, in the century between 1870 and 1970, the basis of the blend of Chianti Classico , the other Chianti-style wines produced in a substantial part of the territory of Tuscany, and of Vino Nobile di Montepulciano. Canaiolo could well have been the most important grape in Chianti Classico until World War I. It was only the result of the prestige which Sangiovese enjoyed as a result of the work of Baron Bettino Ricasoli, who gave Sangiovese a privileged place in his famous "formula" for Chianti, Sangiovese and Canaiolo, which tipped the scales in favour of Sangiovese. Canaiolo has a long history behind it.

Petrus de Crescentiis cited "Canajuola" as early as in the first decade of the 14 C and describes it as a "lovely grape, one to cherish and protect" ("bellisima uva e da serbare"). Canaiolo was successively cited by Soderini in the 17 C and by Villifranchi in the 18 C. Ciliegiolo Ciliegiolo was referred to in the early 17 C by the Florentine writer Soderini who described a "Ciregiuolo dolce" with a long bunch, a somewhat large berry, and a sweet and fragrant flavour. Currently, Ciliegiolo is cultivated almost exclusively in Umbria and Tuscany, though the two regions give distinctly different wines. The Ciliegiolo of Umbria, grown in an inland area with a somewhat cool, continental climate, is a light, fruity wine meant to be drunk young. In Tuscany, in contrast, beginning with vintages at the end of the 1980's, a warmer, more maritime climate and a more ambitious winemaking philosophy have produced startlingly different results.

These have come principally from the Maremma , the coastal area of the region in the province of Grosseto . Colorino Colorino is a variety occasionally used in a light-bodied blend, based on Sangiovese, with other red wines of Tuscany. The grape has several synonyms. The well-known Chianti Classico Ruffino Riserva Ducale Oro is composed of Sangiovese (85%), Colorino (10%), Merlot and Cabernet Sauvignon (5%) Masseretta Masseretta, also known as Barsaglina Nera, is an indigenous Tuscan grape that takes its name from the city of Massa in the province of Massa Carrara in northernmost Tuscany and is limited in cultivation to this province where the mountains descend almost all the way to the coast. This topology has resulted in some of the most striking vineyards in Italy: a series of terraces hewn into the steep slopes, planted as tightly as possible, often with close to four thousand vines per acre, and worked without tractors.

The characteristics of Masseretta make it a likely candidate for the commercial production of red wine and the first vintages have shown that the wine can be aged in oak with highly satisfactory results, giving a certain spicy complexity and sweetness to its fruit. At the moment, Masseretta-based wines are not entitled to appellation recognition and can only be marketed as Tuscan IGT wines. Inzolia Inzolia is planted extensively on the west coast of Sicily where it is made into a wine commonly blended with the Grillo and Catarrato Bianco grape wines in order to create the famous dry and sweet "Marsala" white wines of historical significance. The grape is also found in Tuscany region of Italy where it is known as Ansonica. Mammolo Mammolo, an increasingly rare violet-scented grape mainly grown in Chianti DOC region of Tuscany. Mammolo is a red wine producing variety used in the various blends of the area. Synonym: Fegeri. The Castello di Volpaia Chianti Classico Riserva "Coltassala" contains mammolo to add a powerful perfume to the sangiovese.

Malvasia Malvasia (in French "Malvoisie", in English "Malmsey" and in German "Malvasier") is the name widely used for a complex set of grape varieties. Ancient and of Greek origin, it produces wines high in alcohol and, often, with residual sugar. Most are deeply colored whites but some are, usually light, reds. The word Malvasia is the Italian derivative of Monemvasia, the southern Greek port and Venetian fortress that, in the middle ages, was famous for its dessert wines. So important was Malvasia during the time of the Venetian Republic that wine shops in Venice were called "Malvasie". White Malvasia Bianca, the largest part of production, is widely used throughout Latium, Umbria and Tuscany. The finest dry white varietal Malvasia is made in Friuli, where there are two DOCs, Collio and Isonzo. Under EU rules, any wine made on the Portuguese island of Madeira must be 85% Malvasia to be called Malmsey.

Italian Grape Varieties / Glossary » CellarTours Italian Grape Varieties Italian Red Grapes Aglianico: used to make quality full-bodied red wines in Campania (best commune being Taurasi) and also in up and coming Basilicata. Of Greek origin, it was known as “Vitis Hellenica” Aleatico: strong Mediterranean red varietal grown on the island of Elba and also in Puglia and Lazio Barbera: makes both elegant and juicy wines in Piedmont Bonarda: classic Lombard grape grown in the Oltrepò Pavese and Colli Piacentini DOCs. Bovale: Sardinian red grape of Spanish origin Cannonau: grown in the gorgeous island of Sardegna, also called Alicante.

Said to have been imported from Spain in 13th century Cesanese: grown in the Lazio region it is often used to make semi sparkling red Corvina: one of the key grapes used for the production of Amarone, also used for wines like Valpolicella , Bardolino and Recioto Classico Dolcetto: originated in Piedmont and has become a huge commercial success Frappato: main grape used to make the famed Sicilian Cerasuolo Freisa: light red from Piedmont used to make semi sparkling wines Fumin: grown in the Aosta Valley Gaglioppo: Greek varietal imported in ancient times to Calabria, Cirò is most famous brand to use this grape Grignolino: light colored red wine is made from this grape in Piedmont mainly around Monferrato and Asti Lambrusco: historic grape in Italy from Emilia Romagna, became notorious for the sweet sparking red wines.

Malvasia Nera: Literally Black Malvasia, used in many wines from Puglia Molinara: one of the 3 grapes used for Amarone production (the others being Rondinella and Corvina) Montepulciano d´Abruzzo: up and coming grape used to make some excellent wines in the Marche and Abruzzi regions, also in Molise and Puglia Nebbiolo: the Piemontese grape used to make Barolo and Barbaresco, also called Chiavennasca in Valtellina to produce Sforzato, and Spanna Negrara: Veneto grape from the Negrar district of Valpolicella, characteristic Negroamaro: means “Black bitter”, this intense black grape is king in Puglia, Nero d´Avola: also called “Calabrese, this is considered to be the finest red grape in Sicily and makes powerful wines Ormeasco: the term used for the Dolcetto grape in Liguria Piedirosso: found in Campania, probably of Greek origin as many Campania grapes. Means “red feet”, and is main grape in some of Mustilli´s best wines.

Primitivo: cousin to California’s zinfandel and originating in Croatia, this popular red grape used in Puglia, particularly in the Salice Salentino and Primitivo di Manduria wines Prugnolo Gentile: name of the Sangiovese Grosso clone used to make the famed Vino Nobile di Montepulciano Raboso: grown in the Padua province especially for the wines from Colli Euganei Refosco: main red grape from Friuli , makes light reds Rondinella: used as part of a trio of grapes in Amarone and other Valpolicella wines Sagrantino: the main red grape of Umbria and used to make the excellent DOCG Sagrantino di Montefalco Sangiovese: also called Morellino, this is the flagship grape of Italy used to make Chianti Classico , Schiava/Vernatsch: northern red grape found in Trentino Alto Adige Italian White Grapes Chianti Classico Grape Varieties - Sangiovese - Tuscany - Wine Travel Guides This Guide was last updated on 30 March 2010 To explore this Wine Travel Guide, select from the menu on the

 left Main grape varieties Red Sangiovese The most important red grape in Chianti and Chianti Classico blends, it produces tannic, structured, age-worthy wines of great complexity.

Canaiolo Nero Also known simply as Canaiolo, this is used in Chianti blends with Sangiovese, often to give a greater aromatic appeal. Ciliegiolo This variety, once prominent in central Italy, has been revived in blended and varietal reds to give colour and aromas. Merlot International variety marked by soft tannins and intense colour. It is often used in blends but also as a single varietal wine. Cabernet Sauvignon International variety which produces structured wines with herbaceous aromas, especially when youthful. Used mainly in blends. Shiraz/Syrah International variety with a spicy character and usually medium- to full-bodied. Used both in blends and as a single varietal wine. Colorino A very deep-coloured grape sometimes used to add colour and tannins to blends. White Trebbiano Toscano The most widespread white in central Italy, which is quite neutral in character – it is the basis for many dry white blends and is also used for Vin Santo. Vernaccia Variety that gives a distinctive dry white wine – crisp, refreshing, and with an attractive bitter almond finish.

Malvasia Bianca Often used in blends with Trebbiano, providing more richness and flavour. Used for dry whites and Vin Santo. Grechetto Mainly Umbrian variety used occasionally as part of the blend for Vin Santo. Sauvignon Blanc Sangiovese Sangiovese Italian immigrants from Tuscany probably introduced the Sangiovese grape to California in the late 1800s, possibly at the Segheshio Family's "Chianti Station," near Geyserville. 1 It is one of several varietal components of the field blend in many old North Coast and Gold Country vineyards that are often otherwise identified as Zinfandel. Sanguis Jovis, the Latin origin for the varietal name, literally means "blood of Jove" and it is likely that Sangiovese (aka Sangioveto or San Gioveto) was known by Etruscan winemakers, although the first literary reference to it was in 1722. It is probably indigenous to Tuscany, whose most famous wine is Chianti. The basic blend of Chianti was established by Baron Ricasoli in the 1890s.

This averages 70% sangiovese as the varietal base (along with 15% canaiolo [red], and 15% trebbiano [white] and sometimes a little colorino [red]). Many vineyards are traditionally planted with this varietal mix. It is difficult even for the Italians to keep up with their own ever-changing and very detailed wine laws, which specify permitted grape types, maximum yields per acre, minimum alcohol content, minimum aging standards before sale, etc. Currently, the minimum amount of sangiovese permitted in Chianti is 90%. Other grapes that may be used now include malvasia toscana, a white grape far superior to the ubiquitous trebbiano. Regardless of this improvement, currently the total white grapes used must not exceed 5% of the blend. In some ways sangiovese is to Chianti as cabernet sauvignon is to Bordeaux. Both form the base of wines normally blended with other varietals and both by themselves share a certain distinctive elegance and complexity, when well-made. There are at least 14 separate and distinct clones of sangiovese.

At one point, there was some attempt in Italy to identify two separate "families", Grosso and Piccolo, although this seemed to have more of a commercial basis ("mine's better than yours") than any compelling ampelographic or sensory evidence to justify this attempt to classify. Sangiovese makes wines that vary in quality from ordinary to superb and seems strongly affected by its environment, more than most varieties. The fruit is slow to mature and late-ripening. With relatively thin skins, it has a tendency to rot in dampness and does not mature well if planted above an elevation of 1,500 feet. Sangiovese vineyards with limestone soil seem to produce wines with more forceful aromas. The hot, dry climate, such as Tuscany provides, is where sangiovese thrives. Because these climatic criteria generally enhance quantity, rather than quality, it takes careful cultivation and winemaking techniques to produce really excellent wine from this grape. The official classification of Chianti itself demonstrates the widely fluctuating range of Sangiovese quality from those identified as ordinary vino di tavola to the highest classico superiore.

Sangiovese is the #1 varietal in Italy with 247,000 acres, 10% of the entire wine grape crop. The flavor profile of Sangiovese is fruity, with moderate to high natural acidity and generally a medium-body ranging from firm and elegant to assertive and robust and a finish that can tend towards bitterness. The aroma is generally not as assertive and easily identifiable as Cabernet Sauvignon, for example, but it can show a strawberry, blueberry, faintly floral, violet or plummy character. *Typical Sangiovese Smell and/or Flavor Descriptors *Typicity depends upon individual tasting ability and experience and is also affected by terroir and seasonal conditions, as well as viticultural and enological techniques. This list therefore is merely suggestive and neither comprehensive nor exclusive. Varietal Aromas/Flavors: Tuscan Wine Grape Varietals - Wines from Tuscany - Frescobaldi Italian Wines Red Grapes Sangiovese You simply cannot talk about Italian wine without giving credit to the all-star of Italian grapes: Sangiovese.

Literally translated as the 'Blood of Jove,' Sangiovese it the most widely planted grape in all of Italy. It is a high yielding, late ripening grape that performs best on well-drained limestone soils on south-facing hillsides. The hot, dry climate in Tuscany provides this grape an excellent home to thrive - although it's grown all over Italy. It is not just the sole grape variety permitted for Brunello di Montalcino , but also the base for the blends of Chianti, Vino Nobile de Montepulciano, and the ever growing "Super-Tuscan" category which breaks from tradition by adding Cabernet Sauvignon and Merlot into the mix. Because Sangiovese is very thin skinned, the juice produces a rich, alcoholic and long-standing wine. The wine itself is known for being fruity and naturally acidic. The aroma is non-aggressive and it is best enjoyed with the excellent cuisine of Italy . As Fernande Garvin once said, "Wine makes a symphony of a good meal." When paired with food, Chianti and other Sangiovese blends shine!

Sangiovese's natural acidity matches up with foods like tomatoes and citrus and cuts through rich dishes like rabbit, duck, or tomato based pastas. Click here for a recipes to be paired with Sangiovese wines . Cabernet Sauvignon Although Cabernet Sauvignon is best known in the wines coming from Bordeaux, France, it plays a large part as a blending agent in Italy - especially in Tuscany. You will find Cabernet Sauvignon blended in very small amounts with Sangiovese to make the contemporary "Super Tuscan" style wine. You also find Merlot in those blends, although Cabernet Sauvignon is often the sole grape variety, because it is arguably the greatest of dark-skinned grape of them all. The grape has a very distinct blue skin which contributes to the heavy pigment found in the wine and the lush, elegant burgundy color. Because of the thick skins, the wines are highly tannic and can deal with great amounts of aging and oak - and once in bottle, they have great longevity. The wines are highly aromatic and have violet and cedar characteristics, and distinct flavors of chocolate, mint, and tobacco.

Because of its dense body, it pairs well with creamy cheese , smoked meats, pizzas, barbecue, and rich meat dishes . Click here for a recipes to be paired with Cabernet Sauvignon wines . Merlot As with Cabernet Sauvignon, Merlot is used as blending agent in the "Super Tuscan" style wines out of Italy and also in some modern Chianti's. Merlot has been used for hundreds of years because of it easy-drinking 'calming' quality. The grape itself buds, flowers, and ripens early. Because of this, Merlot has a full body with lots of bright, black fruit, and aromas and flavors of chocolate and violet - similar to Cabernet Sauvignon. Click here for a recipes to be paired with Merlot wines . Canaiolo Nero The Canaiolo grape was once absolutely critical to the success of the Chianti region, as it was used in most every Chianti blend - sometimes amounting for 30-50% of the wine. It is still used in Chianti wine today, but definitely takes second fiddle to Sangiovese. The flavors are soft and neutral and slightly bitter and can produce a rather bland wine if not blended correctly.

Chianti's reformed DOCG laws today allow for only 10 percent in a Chianti blend. The best Canaiolo's can be a nice combination of very ripe strawberries and leather in taste and smell, but the worst are used to soften the Chianti and not much else. Its future in Italy is unknown. White Grapes Trebbiano Trebbiano is the most common white grape variety in Italy, accounting for around a third of all Italy's white wine. Some of the sub-varieties found in Italy include Trebbiano Toscano, Trebbiano Romagnolo, Trebbiano Gallo and Trebbiano d'Abruzzo. The wine itself is crisp and very neutral. It is sometimes called 'bland' because of this and the wine can be somewhat overly acidic and flavorless. It requires great skill to make it into a desirable table wine. The high acidity does make it useful in making brandy and is therefore widely used in the Cognac and Armagnac regions. It is best paired with meats like chicken, turkey , pork and light and delicate tasting fish like sole and catfish.

Pinot Grigio Pinot Grigio is probably is the best-known 'white' variant-clone of Pinot Noir grown in the northeastern corner of Italy known as Friuli. Although the wine is consumed all around Italy, it is not widely planted outside this region, as it enjoys the cool breeze of the Adriatic Sea and elevation of the mountains. You can find some plants cropping up in Tuscany, but not many. Pinot Grigio is usually delicately crisp and fragrant with mild floral notes and hints of citrus. Depending upon ripeness at harvest and winemaking technique, Pinot Grigio can be tangy and light, or quite rich, round and full bodied. Made in an appropriate style, it is one dry white wine that can even age well. Understanding an Italian Wine List Step-by-Step Articles , Beginner Decipher an Italian Wine List Italian wine could easily be considered the final frontier of wine knowledge. This is because there more than 350 common indigenous wine grape varieties in Italy. Learn the basics of how to read an Italian wine list to order wine with confidence. You don’t have to know Italian wine intuitively to have a great time.

How to Read an Italian Wine List Most wine lists do not give you very much information except for the price, producer and vintage. It’s wonderful when a wine sommelier is close by to help guide you. However, sometimes there’s no one to assist you. So where do you begin? Start by decoding the pertinent information: Producer The producer’s name can either be a single producer like Valentini, a cooperative such as Produttori del Barbaresco (56 member group) or a larger wine brand such as Ruffino. Knowing what type of producer can be helpful in understanding if the wine is rare or easy-to-find. Type of Wine Like France, Italian wines are often named after a region and each region is classified. For instance, a wine labeled Chianti Classico DOCG is from a sub-region of Chianti in Toscana that requires a minimum composition of 80% Sangiovese grapes. Alternatively, a “Named Wine” like Ruffino “Modus” on an Italian wine list (classified as IGT ) is an atypical blend of unclassified grapes. Super Tuscan falls into this category.

Region Each of the 20 Italian wine regions specialize in different types of wine and different grape varieties. Learning the basics of the leading Italian wine regions will help you read an Italian Wine list. Vintage Vintage variation greatly affects the produce of Italy. As a general rule, older vintages tend to have less prominent tannin. What is Super Tuscan Wine? A wine that “Supersedes” Italian wine law. The term Super Tuscan was coined in the 1970’s by Italian wine producers and wine writers to describe a wine from Toscana produced with grapes that did not meet appellation law (ie DOC and DOCG ). Before 1992 wine from Toscana , made from grapes like Merlot, Cabernet Sauvignon and Syrah, were placed under the low quality Vino da Tavola classification. Producers like Antinori and his wine called Tignanello and Tenuta san Guido’s Sassicaia bucked the system by creating high-priced quality wines with the unsanctioned grapes. Super Tuscan wines now fall under a wine appellation called IGT .

Italian Wine Regions 9 Common Italian White Wine Grapes Pinot Grigio The most familiar zesty Italian white wine grape of French origin (Pinot Gris). It is actually a Pinot Noir mutant that is a pale red-gray colored grape. It is grown mostly in Alto Adige , Friuli and Lombardy, where it is known as Oltrepò Pavese. Trebbiano aka Ugni Blanc. Trebbiano is Italy’s most planted white wine grape and is the same grape used to make Cognac and Balsamic Vinegar. Trebbiano is found as a blend in white wines all over Italy. It’s called Orvieto DOC in Umbria. Garganega The white wine grape that makes up the majority grape in the regional wine called Soave (pronounced “Swah-vey”) in Veneto. Soave Classico DOC is often oaked in a style simliar to oaked Chardonnay with more almond-like aromas. Cortese The grape in the regional wine called Cortese di Gavi or just Gavi from Piemonte . A light citrus and floral high acid white wine in a similar style to Pinot Grigio or Chablis from France.

Verdicchio A zesty and slightly bitter white wine grape grown most notably in Marche. Also used in Soave where it is called Trebbiano di Soave (not the same as Trebbiano). Fiano A Southern Italian white wine grape from Campania with floral, citrus and nutty aromas that’s commonly blended in white wines from the region along with Trebbiano. Fiano di Avellino DOCG is 100% Fiano. Arneis Chianti - A Tuscany delight Chianti Black Rooster A Tuscany Delight On the eastern coast in the heart of Italy lies the marvelous wine growing region of Toscana, home of the extraordinary Sangiovese based wines of Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano and some of the best value wines available. Outside of the Piemonte region in NE Italy which is home to the renowned Nebbiolo based Barolo and Barbaresco, Tuscany is the most famous wine region in Italy.

The area is huge with over 157,000 acres (63,633 hectares) under production and yielding 57 million gallons of wine. Wines of Italy account for 60% of U.S.A. wine imports. When I find out how much of that comes from Chianti, I will alter this paragraph and report it here. I have another statistic that will probably fit here. Annual wine consumption per capita in Italy is about 26 gallons per person compared with 2 gallons per person in the U.S.A. Chianti, with over 5,000 vintners, has been divided into two appellations: Chianti Classico and Chianti, which consists of seven subzones. The subzones, clustered around the Classico zone, are: Colli Aretini, Colli Fiorentini, Colli Senesi, Colline Pisane, Montalbano, Rufina and Montespertoli. (By the way, Chianti Classico refers to a defined area, zone or appellation only and does not imply or suggest a superior growth or bottling method.) All appellations within Chianti fall into the DOCG classification.

(Denominazione di Origine Controllata e Garantita) (Name of Origin Certified and Guaranteed) DOCG wines, first classified in 1980 with the intention of adding a quality classification to the top of the wine pyramid,began with five wines. Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano, all from Tuscany, and Barolo and Barbaresco, both produced in Piedmont. All five had solidly established international reputations and all but one, Brunello (developed since the middle of the 19th century), had been produced for centuries in one form or another. The selection of the five for elevation to the peak of the Italian wine pyramid was, therefore, a foregone conclusion. When I authored this page in 2004 a total of 24 wines had been awarded the prestigious DOCG status. Today, the list includes a total of 73 wines have been awarded the prestigious DOCG status. The List A DOCG wine must meet standards that are stricter than those stipulated in DOC regulations. One of the principal differences is the lower yields imposed by the DOCG rules.

The reductions in output have probably done more to boost the quality of the wines than any other provision in the production codes. The rules also require in-depth chemical analysis for all DOCG wines. Laboratories recognized by the government must carry out the examinations of the wines' physical composition. Once the analyzes have demonstrated that the chemical properties are in accordance with the standards specified in the DOCG regulations, committees consisting of expert tasters sample each producer's wines. The committees can reject wines that fail to meet the specified sensory standards or instruct the producers to take steps to remedy deficiencies before approving or discarding the product. Upon receipt of a favorable report on the outcome of the chemical and sensory analyzes, the producers' consortia or, some other official body issues small pink numbered seals that fit over the corks in the bottles of DOCG wines. Strict controls are applied to ensure that the number of seals issued corresponds to the amount of wine that can be produced in accordance with the limitations of the regulations. Additional wines are petitioning for DOCG classification, so the existing group of 24 will continue to grow. A DOCG wine must meet standards that are stricter than those stipulated in DOC regulations. One of the principal differences is the lower yields imposed by the DOCG rules.

The reductions in output have probably done more to boost the quality of the wines than any other provision in the production codes. The rules also require in-depth chemical analysis for all DOCG wines. Laboratories recognized by the government must carry out the examinations of the wines' physical composition. Once the analyzes have demonstrated that the chemical properties are in accordance with the standards specified in the DOCG regulations, committees consisting of expert tasters sample each producer's wines. The committees can reject wines that fail to meet the specified sensory standards or instruct the producers to take steps to remedy deficiencies before approving or discarding the product. Upon receipt of a favorable report on the outcome of the chemical and sensory analyzes, the producers' consortia or, some other official body issues small pink numbered seals that fit over the corks in the bottles of DOCG wines. Strict controls are applied to ensure that the number of seals issued corresponds to the amount of wine that can be produced in accordance with the limitations of the regulations. Additional wines are petitioning for DOCG classification, so the existing group of 24 will continue to grow. Chianti is a blended wine made from four grape varieties.

They are sangiovese, canaiolo, and two grapes which are used mainly for white wines, trebbiano, and malvasia. Recently, cabernet sauvignon is being added to some Chianti blends. More about that later. Chianti, depending upon where the grape is grown and the vintage, ranges from a light and fruity wine all the way to a full bodied, dry, tannic and acidic wine that will age for 10 years or more. The Chianti production code requires a minimum of 75% of the sangiovese grape be used. (80% for the Classico appellation) The code allows up to three other varieties to be used. Red Canaiolo (up to 10%) and white Malvasia and/or Trebbiano (up to 6% each). Beginning with the Classico appellation harvest in 2005, the white grape varietals are eliminated. Click here to read the Chianti Classico DOCG Production Code . The Chianti production code also imposes strict limitations on production.

A maximum of 6.6 pounds (3 kilos) of grapes per vine, and 16,500 pounds (30.36 Quintals) per acre, and 559 gallons per acre. Minimum alcohol requirements are12% for Chianti and 12.5% for Riserva. Ageing requirements are 12 months for Chianti and 24 months for Chianti Riserva. Italy Wine Regions Chianti Appellations The famous Black Rooster - Chianti Classico area wines can be part of the "Consorzio del Marchio Storico-Chianti Classico", whose primary purpose is to verify the quality of the wine and promote it. It was founded in 1924 by 33 producers meeting at Radda in Chianti. The wines that are part of the Consortium have their bottles marked by the Consortium's seal of guarantee depicting a Black Rooster circled by red if they are Chianti Classico or circled by gold if they are Chianti Classico Riserva.

The word "Riserva" on the label can be used for only DOC or DOCG wines and it indicates the wine is of superior quality and has been aged for at least 3 years before being released. For your information, Barbaresco Riserva is aged for 4 years and Barolo and Brunello receive 5 years of ageing. The words "Vino da Tavola" on the label is an enigma. The name implies an everyday, simple and inexpensive table wine where you will find your "value" or "bargain" wines. The wines typically come from grapes that are inferior and do not qualify for official recognition or they could be from appellations outside of Chianti. However, the wines could come from the excellent grapes of DOCG growers whose excess production is not permitted to be sold under their own Chianti label. Italy has 1.2 million growers. Famous DOCG vintners frequently purchase grapes from these growers and utilize their excess production capacity to bottle table wines. There are no regulations for Vino da Tavola except, of course, for the normal health and safety rules applied to all wines.

Ironically, Vino da Tavola also applies to the new "Super Tuscan" wines. Some of these "ST" wines can fetch $100 - $200 on your wine merchants shelves. ST wines began over 30 years ago when vintners wanted to try new blends with their sangiovese grapes but were prevented from doing so by the highly restrictive classification codes. Adding other red grapes such as Cabernet Sauvignon, Merlot and Cabernet Franc, which were then illegal, and deleting the white grapes of Malvasia and Trebbiano added greatly to the body and flavors of the new wines but they violated the then DOC rules and the vintners were not allowed to display the DOC, or even the IGT, classifications on their labels. Over the years, these ST wines have gained a significant following of loyal customers who routinely pass over a $20 DOCG wine and purchase a $60 bottle of Vino da Tavola. Here's a fun little piece of information. Do you remember the straw covered bottle we always associated with cheap Chianti wines? That bottle is called a Fiasco. (fee YASS co) The Italian word for flask.

The straw protected the thin glass in the bottle and kept it from tipping over. Fiaschi are hard to find these days because of the prohibitive labor cost of hand wrapping each flask to store a cheap wine, and the higher quality more expensive wines with aging potential need bottles that can be laid on their sides. Here is another fun piece of trivia information. We are all aware that Brunello di Montalcino, the highly desirable Sangiovese Grosso based wine, is named in honor of the village of Montalcino located in the SW area of Tuscany. Additionally, Vino Nobile di Montepulciano, another highly desirable Sangiovese based wine, is named in honor of the village of Montepulciano located in the SE area of Tuscany.

However, the very popular Montepulciano wine, is based on the Montepulciano grape and is not named after the Tuscany village but after the Montepulciano grape which is grown in the region of Abruzzo (see the maps above) located East and South of Tuscany and is a personal favorite wine of mine, Montepulciano d'Abruzzi DOC and Montepulciano d'Abruzzo Colline Teramane DOCG. Both excellent choices. You may want to read this paragraph twice. I wrote it and it confuses me. Men are like grapes. Women have to stomp the poop out of them until they mature into something worth having for dinner. Pronunciation / Terminology Guide Chianti « Chianti What is a production regulation? Chianti wine is an invention of nature and of the culture of the Italian region that’s best-known and loved in the world. The beauty, history, sensations and unique flavours of Tuscany are all found in this wine, which is one of the first symbols of commodities “Made in Italy”.

Going back in time and seeking out the origins of Chianti docg, we find that the development of viticulture in Tuscany grew exponentially with the advent of the Medici family. As early as the second half of the 15th century, Lorenzo dei Medici, in the Symposium and the Song of Bacchus, illustrates a popular atmosphere, where wine is the essence of a theatre of wit and banalities, bordering on the grotesque. The Medici, a family of merchants and bankers, saw wine as an asset and a gift, food, commodity and symbol. The story goes that, from the days of the hard and sagacious Cosimo the Elder until those of the unfortunate Gian Gastone, the favourite wine in the Medici household was that made in the Chianti area. In addition to the wines from this area, those drunk, first at the Palazzo in Via Larga, then at Palazzo Pitti and always in the Medicean villas in the countryside, were Schiavo, Vernaccia, Moscatello, Greco, Malvasia, Ribolla and “vin cotto”.

There is a close link between the Medicean dynasty and oenological science or, more simply, wine. It is no mere coincidence that, when the 13th century Palazzo Vecchio was renovated in the 16th century, in honour of the Medici family, the columns were adorned with vine leaves, shoots and bunches of grapes, which can still be admired in the courtyard of the palace. The Medici were Lords of Florence, of the countryside, and, from the 16th century, they were also Grand Dukes of Tuscany. It is therefore natural that one of the region’s most famous products would become closely linked with the world of politics. But wine also left its mark on fun, splendour, and the desire for inebriation and forgetfulness that many members of the Medici family, particularly Lorenzo, cultivated, not without a secret vein of sadness.

Numerous disputes arose to establish the age of Chianti, one of which concerned the meaning of the name: for some people it means “beating of wings” or “clamour and sounds of horns”, or is more simply the topographic extension of the Etruscan word “Clante”, a personal name, frequently used in the onomastics of the Etruscans, traces of which have been found in certain accounting documents dating back to the 14th century. Lamberto Paronetto, in one of his books, mentions its use in a deed of donation dated 790 belonging to the Badia di San Bartolomeo a Ripoli. From the deed of donation, we progress, with a jump of several centuries, to the documents of the Datini archive (1383-1410) of Prato, where the term “Chianti” was also used for the first time to designate a special type of wine.

However, one of the most remote and sure mentions of the word “Chianti” with reference to wine, seems to be that which appeared in the holy representation of Sant’Antonio towards the end of the 15th or the beginning of the 16th century. However, despite the rare 15th and 16th century appearances of the word, the current denomination of this wine continued for many years to be related to the name of “vermilion” or that of “wine of Florence”. It was only in the 17th century, with the intensification of sales and exportations, that the name of the region was to be universally recognised also for the famous product made in the area. In September 1716, the “illustrious lords appointed to the new congregation on the sale of wine” established the terms of trade within and outside “the States of His Royal Highness”, formulating, without wishing to do so, the first real regulations of “Chianti” and the other wines, which were famous at the time, destined to merge into the same denomination in future.

The Announcement posted “in the usual and unusual places” of Florence, regulated not only the original zone of Chianti, but also those of Carmignano, Pomino, and Valdarno di Sopra. The proclamation by the Grand Duke also indicated severe punishments for all cases of counterfeiting and smuggling, anticipating the regulations for the places of origin in a prelude to today’s denomination of controlled and guaranteed origin. The illustrious controllers of the time wrote: “all those wines that are not produced and made in the delimited regions cannot and must not, under any pretext or this colour, enter into negotiations for navigation as Chianti, Pomino, Carmignano and Val d’Arno di Sopra wine, on pain of punishment as provided in the announcement”.

The announcement clearly stated: “His Royal Highness, The Most Serene Grand Duke of Tuscany, our Lord, deeming it important to maintain the ancient credit for any kind of merchandise which may leave his fortunate States, not only for the decorum of the Nation which has always retained an untainted public trust, but also to cooperate as much as possible to the relief of his beloved subjects….” It was, therefore, decided to order the constitution of a special congregation, with the task of ensuring that the Tuscan wines ordered for navigation, would be covered by a guarantee to ensure their quality: “ … criminally against the carriers, shippers and anyone else who shall handle said wines for fraud until delivery to the warehouse of the foreign buyer or directly to the ships and in relation to the damage caused to the public benefit”. Lastly, there was the intuition of Baron Bettino Ricasoli, with the definition of the ampelographic base of Chianti wine and the introduction of special vinification techniques, such as that of “governo”, using “Colorino” grapes, previously withered on mats made with reeds (cannicci).

The practice of “governo” gave the wine a higher glycerine content, making it smoother to drink and therefore ideal in pairing with typical Tuscan dishes, such as cured meats, roast and grilled meats, etc. In 1870, Ricasoli wrote to professor Studiati of Pisa University: “the wine receives its main dose of aroma and a certain vigorous sensation from Sangiovese; Canaiolo conveys the smoothness that tempers the harshness of the former, without detracting any of its bouquet, having one of its own; Malvasia tends to dilute the product of the first two grapes, enhancing the flavour and making it lighter and ready sooner for service on the everyday table”. Chianti d.o.c.g. is now a bright ruby red coloured wine, tending towards garnet with age. It has a harmonious, dry, savoury and slightly tannic flavour, with an intensely vinous aroma, sometimes with scents of violet.

Some types of Chianti can be served when young, fresh and pleasant on the palate, but the vocation of certain areas for producing wines ideal for medium/long ageing, which mature unmistakable colour, bouquet and flavour is also well known. Moreover, soft pressing, fermentation at the right temperatures, evolution in fine wood and ageing in glass, convey personality to the wine: more gentle and smooth in terms of flavour, more complex in the bouquet and more intense in colour. The same grape varieties have been present in the vast Chianti production area for centuries: first and foremost, Sangiovese, which can be joined in smaller proportions by others, as long as they are grown within the area. The combination of the grape varieties and the character, body and perfumes that the different soils, altitudes and microclimates convey to the grapes, give life to Chianti Wine with the Denomination of Controlled and Guaranteed Origin. Its quality has been protected since 1927 by Consorzio Vino Chianti. Large and small rows of vines, in colours that change with the changing seasons, in harmony with the other colours of the countryside.

This is the result of work done in days gone by – Indro Montanelli referred to it as “a combination of fatigues” – now joined by the most advanced winegrowing research. Sangiovese The dark bunches of Sangiovese, the grape variety that gives Chianti its unmistakable personality. The search for and rediscovery of antique clones now allow the connection with the greatness of the past that has returned to make itself known to wine lovers. In addition to Sangiovese, which is the basic grape variety of Chianti docg (minimum 70%), Chianti is made with other important, historical grape varieties (originally identified by Baron Ricasoli in Brolio) such as Canaiolo, Colorino, Malvasia Toscana and Trebbiano. Towards the end of the 20th century, these traditional grape varieties were joined by a series of new grape varieties which contributed to improving the quality of Chianti docg wine, such as Cabernet, Merlot, etc… Chianti wine is loved throughout the world as shown by the figures in the main export countries: The Production Regulations are a regulatory document establishing precise rules for the production of d.o.c.

and d.o.c.g. wines, with the legal form of the Ministerial Decree. The Production Regulations aim to defend quality wines and their severity is directly proportional to the quality level of the wine made. D.o.c.g. wines offer important guarantees: the certainty of their good quality and origin. This certification is, indeed, attributed to wines with characteristics which basically depend on the vineyards and natural conditions of the environment. D.o.c.g. stands for “Denominazione di Origine Controllata e Garantita” (Denomination of Controlled and Guaranteed Origin), and is assigned to d.o.c. wines which, as well as having prestigious organoleptic qualities, have also acquired particular fame. D.o.c.g. is the highest qualification envisaged and it imposes checks on the wines not only during production but also during the bottling phase. After passing the chemical-physical and organoleptic test, the producer receives special government labels to apply to every bottle, printed by the Istituto Poligrafico dello Stato (State Polygraphic Institute) and distributed by the Consortium.

The name “Chianti” can be joined by the additional mentions Colli Aretini, Colli Fiorentini, Colli Senesi, Colline Pisane, Montalbano, Rufina and Montespertoli, the former of which correspond to the geographic subzones contemplated by the first delimitation of the area, established with Ministerial Decree dated 31 July 1932, while the latter, Montespertoli, was acknowledged by Decree dated 8 September 1997. In these specific areas, more restrictive production methods and particular requirements are envisaged for the wine. It is interesting to note the recovery of the “Superiore” version of the wine, with higher characteristics, which potentially regards the whole Chianti wine zone. Chianti Wine: The Taste, Region and Classic Pairings | Wine Folly Advanced , Chianti , Italy , Sangiovese , Tuscany , Wine Blend , Wine Regions Why is Chianti more written about, drank, and talked about than any other Italian wine in history? What makes Chianti the perfect food wine? We’re going to tackle these questions and more in our exploration of Chianti.

Chianti, a red blend from Tuscany, is the most recognized wine outside of Italy. It is as essential to Italian cuisine as extra virgin olive oil. There are few pleasures as distinct as a tart, spicy, herbaceous Chianti wine next to a plate of sliced prosciutto or pasta al pomodoro. What is Chianti Wine? source: Marco Bernardini Chianti is Sangiovese The Sangiovese that forms the majority of the Chianti blend is a thin-skinned grape, so it makes translucent wines. In the glass, Sangiovese displays a ruby red color with flashes of bright burnt orange –a hue commonly associated with aged wines. Besides Sangiovese, Chianti wines may contain wine grapes like Canaiolo, Colorino, Cabernet Sauvignon and even Merlot. White grapes were once allowed in Chianti Classico but not anymore. Learn how to read an Italian wine label. The best examples of Chianti are a visceral tasting experience. Imagine the smells as you walk through an Italian grocery store: at the entrance there’s a bowl of preserved sour Amarena cherries.

You walk under bunches of dried oregano, past a wall of dark, aromatic balsamic vinegar, then pass a counter where dry salami is being sliced. At the bar, dark espresso is dripping into a ceramic tazzo. A whisper of sweet tobacco wafts in the door from the pipe of the old man outside. Chianti smells and tastes like Italy. There will be a little coarseness and tartness on the palate, but these aren’t flaws, they are classic characteristics of Sangiovese. Tuscany Wine Map 2016 Wine Map Update Now Available: Appellation maps to explore all of the major wine producing regions of the world. Discover art made to be handled. View Wine Maps ➜ Chianti wine is more than just a place. Chianti is a small region within Tuscany, but a wine calling itself "Chianti" is allowed to be made almost anywhere in Tuscany. Because of this, Chianti has 8 sub-zones. The truest examples come from Chianti Classico, which is the name given to wines from the original historic boundaries.

Both Chianti Classico and Chianti Rufina are likely to be of higher quality, since they are made in smaller quantities from distinct historical areas. The city of San Gimignano within the Chianti region of Tuscany. source: Kevin Po The most serious examples of Chianti Classico come from a small group of villages from Siena in the south to the hills above Florence. The Classico region’s warm climate and clay-based soils, such as galestro marl and alberese sandstone, produce the boldest Chianti wines. TIP: A wine labeled “Chianti” for $7-$11 is most likely made in bulk from a larger area and won't have the classic taste of a great Chianti. Map of Italian Wine Regions See an easy to understand map of Italian wine regions and major wine varieties. Learn about the 20 Italian wine regions and which ones to try first when delving into Italian wines. source: jpellegen Chianti Food Pairing Chianti has savory flavors paired with high acidity and coarse tannin which makes it an incredible wine with food. The high acid cuts through richer fatty dishes and stands up to tomato sauces ( pizza! ).

All that dry, powdery tannin makes Chianti wines ideal with dishes that use olive oil or highlight rich pieces of meat such as Bistecca alla Fiorentina. Other food pairing ideas for Chianti Tomato-based pasta sauces are fantastic, such as the Tuscan slow-simmered Ragù al Chingiale made with wild boar. Pizza is another favorite pairing and works with all styles of Sangiovese, from lighter Chianti wines to richer Brunello di Montalcino (find out more about Brunello below). A personal favorite is Bistecca alla Fiorentina, a dry-aged porterhouse steak from the grass-fed and grain-finished Chianina cattle. When done properly it’s one of the most succulent meat dishes on the planet. Top Rated Italian Wine Don’t worry, you’re not the only person who thinks getting into Italian wines is hard. Here are some illuminating reasons as to why Italian wines are such a mystery to non-Italians. Read more... Aging & Classifications of Chianti Wine General Aging

Question: What is the main grape used in the production of Chianti wine?
Answer: SANGIOVESE